Mapo Tofu(ma po dou fu )

Mapo Tofu

Introduction:

"Speaking of Mapo Tofu, it is a well-known dish and one of the most representative dishes in Sichuan cuisine. A successful Mapo Tofu should be: spicy, fragrant, hot, crisp and tender. These eight words were told by chef Tiegang on TV, which summarized the characteristics of Mapo Tofu! We usually eat a lot of this dish outside. Today we do it seriously at home. It's very successful. We can do it at home if we master the skills

Production steps:

Step 1: cut tofu into small pieces, add water and bring to a boil.

Step 2: bring the water to a boil and add in half a teaspoon of salt.

Step 3: then pour into the starch.

Step 4: then add tofu with water and pour it into a large bowl.

Step 5: take another pot, add proper amount of oil, heat up, add Chinese prickly ash and red hot pepper, and saute until fragrant.

Step 6: in this way, pepper oil is ready, and then take out pepper and pepper.

Step 7: dice pork, add 1 teaspoon cooking wine and mix well.

Step 8: then pour it into the oil pan and spread it with chopsticks.

Step 9: after the meat turns white, add 1 teaspoon of Douchi sauce and 1 teaspoon of Douban sauce.

Step 10: stir out the red oil, add ginger and garlic powder and stir fry until fragrant.

Step 11: pour into a bowl of water and bring to a boil.

Step 12: drain the tofu and pour it into the pot. Cover and simmer for about 6 minutes.

Step 13: after cooking, add 1 teaspoon sugar to taste.

Step 14: add in the starch

Step 15: take it out and sprinkle with garlic and pepper.

Materials required:

Tofu: 500g

Pork: 50g

Garlic: right amount

Minced garlic: right amount

Ginger powder: appropriate amount

Zanthoxylum bungeanum: right amount

Red pepper: right amount

Cooking wine: moderate

Salt: right amount

Starch: appropriate amount

Bean paste: right amount

Douchi sauce: right amount

White granulated sugar: right amount

Precautions: 1. Boil the tofu first, and add salt to it, so that the beany smell of tofu can be removed, and it is not easy to damage. And add water powder inside can let bean curd and water paste live, always keep hot taste! 2. Because there are two kinds of sauces added, there is a certain degree of saltiness, so basically there is no need to add salt, just add a little white granulated sugar to improve the taste!

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Ma Po Dou Fu